Walleye Recipe
Breaded walleye filet, accompanied by a beurre blanc and piquant pepper sauce, served with wild rice pilaf. Non-breaded option available upon request.
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Ingredients
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Walleye Ingredients
Method
Cooking Directions
- 1
Prepare Wild Rice Pilaf
In a medium saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until rice is tender. Fluff with a fork and set aside.
- 2
Prepare the Walleye
Season walleye fillets with salt and black pepper. Set up a breading station with flour, beaten eggs, and breadcrumbs in separate shallow dishes.
- 3
Bread the Fillets
Dredge each fillet in flour, dip into the beaten eggs, then coat with breadcrumbs. Ensure each fillet is well-coated.
- 4
Cook the Walleye
Heat olive oil in a large skillet over medium heat. Cook the breaded walleye fillets for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and keep warm.
- 5
Make the Beurre Blanc
In the same skillet, add shallots and sauté until translucent. Add white wine and reduce by half. Stir in butter gradually, followed by heavy cream and lemon juice. Simmer gently until slightly thickened.
- 6
Finish the Sauce
Stir in piquant pepper sauce and chopped parsley into the beurre blanc before serving.
- 7
Serve
Plate the walleye fillets alongside wild rice pilaf, drizzling the beurre blanc and piquant pepper sauce over the top.
